1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup egg yolks
1 egg
1 1/2 cups white sugar
1 tablespoon orange zest
1 tablespoon orange juice, strained
1/2 teaspoon lemon extract
3/4 cup boiling water

Streusel:
1 cup packed brown sugar
1 cup sliced almonds
1/4 cup all-purpose flour
3 tablespoons butter, melted
1 teaspoon freshly grated orange zest
Cake:
1/2 cup butter, softened
1/2 cup white sugar
3 eggs
1 teaspoon freshly grated orange zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2/3 cup orange juice
Glaze:
5 teaspoons orange juice
1 cup confectioners’ sugar

5 cups all-purpose flour
3 cups white sugar
1/2 teaspoon salt
3 1/2 teaspoons baking powder
3 eggs
1 1/4 cups vegetable oil
1 1/8 cups milk
1 teaspoon vanilla extract
1 teaspoon maple flavored extract
1/2 cup butter, softened
1 tablespoon ground cinnamon
1/4 cup ground walnuts
1 cup chopped walnuts
confectioners’ sugar for dusting

24 large marshmallows
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup margarine, softened
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup chopped nuts (optional)
1 cup mashed very ripe banana

1 (18.25 ounce) package white cake mix

2 cups milk
1/2 cup white sugar
1/8 teaspoon salt
2 tablespoons cornstarch
1 egg, beaten
1 tablespoon butter
1 1/2 tablespoons vanilla extract

1 pint heavy cream
1 teaspoon vanilla extract
1/4 cup white sugar
2 (1 ounce) squares semisweet chocolate

1 (15 ounce) can pitted Bing cherries, juice reserved
1 tablespoon cornstarch
1/4 cup water

2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries

1 cup butter
6 eggs
1/2 cup milk
2 cups white sugar
1 (12 ounce) package vanilla wafers, crushed
1 (8 ounce) package flaked coconut
1 cup chopped pecans

1 (18.25 ounce) package strawberry cake mix
1 (3 ounce) package flavored gelatin
4 cups water
2 cups frozen whipped topping, thawed
2 cups strawberries, sliced

1/2 cup unsalted butter, cut into pieces
4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
2 large whole eggs
2 large egg yolks
1/3 cup granulated white sugar
1/2 teaspoon pure vanilla extract
1 tablespoon cake flour
Raspberries, to garnish
Whipped cream, to garnish

1 (18.25 ounce) package white cake mix
1 (3.5 ounce) package instant coconut cream pudding mix
4 eggs
1/2 cup water
1/3 cup dark rum
1/4 cup vegetable oil
1 cup flaked coconut

1 (8 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant coconut cream pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon dark rum